Vegetable and Rice Casserole

3 cups of dry/UNCOOKED brown rice, cooked according to package instructions
2 (10.5 oz each) containers of cream of mushroom soup
1 (10 oz) bag of frozen broccoli
1 (10 oz) bag of frozen peas
3 1/2 cups peeled and diced carrots
8 large cloves of garlic, minced
2 medium onions, diced
3/4 cup fresh parsley, chopped
2 1/2 cups parmesan cheese, freshly grated
2 cups sharp cheddar cheese, freshly grated
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon cracked black pepper

Makes a very large quantity. Freezes well.

Measure 3 cups brown rice and cook according to package instructions, set aside

Combine onion, garlic, carrots, olive oil, salt, and pepper in a large skillet

Saute for 10 - 15 minutes on medium high heat, until carrots start to soften and onions become translucent

Add peas, broccoli, mushroom soup, 1 1/2 cups parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet

Stir on medium heat until heated through, about 10 - 12 minutes

Add cooked rice and parsley to skillet and stir to combine

Transfer mixture to a 13 x 9 casserole dish

Top with remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese

Bake for 10-15 minutes at 400 degrees, until cheese is bubbly and beginning to brown



Serving Size: Makes about 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user SPERIN46.